Pre-heat the oven to 180˚c and line baking trays with baking parchment.

Beat the sugar and eggs together until they are thick and fluffy.

Beat in the peanut butter. You can use crunchy or smooth, or 150g of each, depending on the texture you prefer. I prefer crunchy.

Place heaped teaspoons of the mix on the baking trays, leaving space to flatten them out. They won't spread much in the oven, so you need to flatten them out to the thickness you want with a spoon or fork (a fork will leave nice patterns in the top of the biscuits).

Bake in the oven for 8-10 minutes (I bake them for 8 minutes in a fan oven), then remove from oven, but leave on the trays. They will be very soft at this stage, so don't try and pick them up or they will crumble.

After 10 minutes they will have firmed up and can be moved to a cooling rack until properly cooled.

Once dry, store in an airtight container, if they make it that far!

Notes

If you want to coat them in chocolate, then break the chocolate into pieces, place in a glass bowl over a pan of simmering water (making sure the bowl does not come into contact with the water) and leave to melt gently. Dip the biscuits half into the chocolate, shake off the excess and place on baking parchment to dry. You may find it easier to brush a nice thick layer of chocolate on with a pastry brush instead.